Chocolate Chess Pie

Chocolate Chess Pie

  Although a Chess Pie is not much to look at, it is a truly decadent recipe using only humble ingredients from the pantry. A diamond in the rough, so to speak. It makes me feel like a queen when I indulge in a slice of this gooey, fudge bomb of a pie. It doesn’t matter that I am trapped in the house with my teenagers who make me want to pull every hair out of my head. This pie is like Calgon, it takes me away from all of their bickering, demanding of snacks, t.v. time, sulking and pouting.  I take a bite and savor a brief moment of solitude, locked in my office before they come knocking on the door, yelling , “Mo-om! Where are you???”

  No need to go to the supermarket for supplies, social distancing and wiping down carts, you likely have everything you need for this sweet treat already in your pantry. So, Keep Calm and Bake On.

chocolate pie topped with whipped cream and mug

Chocolate Chess Pie

makes one 9″ pie

1 unbaked pie shell (pie crust recipe to follow)

1/2 cup butter

2 (1) ounce squares unsweetened chocolate OR 6 tablespoons unsweetened cocoa and 2 tablespoons oil

1 cup firmly packed brown sugar

2 eggs, beaten

1 teaspoon flour

1 tablespoon milk

1 teaspoon vanilla

1/8 teaspoon salt

Preheat oven to 325 degrees.

Melt butter and chocolate in a small sauce pan over low heat. Remove and allow to cook for at least 5 minutes. In a medium sized bowl, combine sugar, eggs, flour, milk, vanilla and salt. Gradually add chocolate mixture and stir to combine. Pour into pie shell and bake for 40-45 minutes until puffed and cracked on top. Let cool for 20 minutes or so before serving or serve at room temperature. Top with whipped cream, ice cream or whatever your taste buds require.

Pie Crust

(makes enough for 2 pie shells)

2 cups flour, plus extra for rolling

2/3 cup Crisco

4 tablespoons cold butter, cubed

pinch of salt

1/2 cup cold water

Place flour in medium sized mixing bowl. Add Crisco, cubed butter and salt. Combine using 2 forks or a pastry cutter until mixture resembles small peas. Make a well in the center and slowly add water, gently stirring to combine. Add only enough water to bring mixture together. Pat crust into a ball and cut into 2 pieces. Flatten pieces into discs and wrap in plastic. Refrigerate up to one day, until ready to roll out. Or freeze for up to a few months. For the Chess Pie, roll out one disk, place in pie plate, crimp edges, pour filling into pie shell and bake.

 

 

Chocolate Drizzle Shortbread

shortbread cookies drizzled with chocolate and sprinkled with sea salt  

Fika!!

Fika, the Swedish coffee break that happens at least once a day, is my new favorite excuse to enjoy coffee and sweets whenever I need to take a moment.  The aim is to find some sort of balance during the day in the pleasure of sipping a cup of coffee. Traditionally, sweets are eaten, as well, especially cinnamon buns but cookies and cakes are also invited to the party. It’s exactly the kind of thing that I enjoy doing in the middle of the afternoon to recharge my batteries.  And, like most Americans who find themselves rushing around all day, I can always use some more fika in my life.  One book I read on the subject suggested that fika could be considered a “caffeinated meditation”. Yessss. Taking a moment to relax, reflect, spend time with a friend or even to let the dog run around the yard while I put my feet up, that’s what I have learned is the essence of fika.  According to my research, fika in Sweden happens twice a day.  I can only hope to aspire to such a goal.  Until then, I will do my best to fika as much as I possibly can.

Here is a cookie recipe that keeps well and is easy to make to have fika sweets at the ready.  The balance of the dark chocolate, sweet shortbread and briny sea salt pair well with a cup of warm, slightly bitter coffee.

Chocolate Drizzle Shortbread

1 1/2 cups all-purpose flour, plus more for rolling out.

1/8 teaspoon salt

1/2 stick unsalted butter, softened

10 tablespoons sugar

1 large egg

1/2 teaspoon almond extract

1/4 teaspoon vanilla extract

1/2 cup semi sweet chocolate chips

1 teaspoon Crisco or flavorless oil

1 teaspoon sea salt

Preheat oven to 375 degrees.

Combine flour and salt in a medium sized bowl.  Using a stand mixer, blend butter and sugar together until fluffy.  Add the egg and almond and vanilla extracts.  Mix to combine.  Add flour mixture and mix until all ingredients are combined.  Form dough into a disk, wrap in plastic and refrigerate for 30 minutes to 1 hour.

Take dough out of refrigerator.  Dust a sheet of parchment or Silpat with flour.  Roll out dough into a rectangle about 1/8″ thick using a floured rolling pin.  place parchment or Silpat with dough onto a rimmed baking sheet and bake for about 10 minutes until dough is longer shiny.

Remove par cooked dough from oven and gently slice into small rectangles about 1 1/2″ wide and 2″ long.  Place in oven and bake again for 7-8 minutes until edges are lightly golden.  Remove from oven and allow to rest for 5 minutes before separating cookies.

After separating cookies, heat the chocolate chips and oil in a microwave on 30 second intervals, stirring in between each interval until mixture is completely melted.  Drizzle cookies with melted chocolate and immediately sprinkle with sea salt before chocolate hardens.  Allow chocolate to harden for a few hours.  Store in a sealed container for up to one week.

Enjoy your fika moment!

 

Chocolate Peanut Butter Candy Cake

There are so many good reasons to make this cake. You might be really hungry or maybe you just love the flavors of chocolate, peanut butter and chewy caramel cookie candy on top. Perhaps you are on an all sugar diet and must eat sweets for breakfast, lunch and dinner.  If you are looking for a fun snack or a lunchbox treat, this cake is for you, too. But most of all, if it’s a special kind of day that warrants a celebration, then make this cake. After all, a 51st birthday only comes around once in a lifetime. Continue reading